Wednesday, August 31, 2016

An Favorite Autumn Recipe, Modified (THM S)

This is what I'm eating for breakfast today!

One of our favorite seasonal desserts is from a Gooseberry Patch cookbook called "Autumn in the Country." I've been making this recipe, "Thanksgiving Pumpkin Pie Crunch." for many years. It is basically a pumpkin dump cake type recipe, here is a link to one that is very similar to mine - Pumpkin Dump Cake.My mom and I had been talking about this and she asked if I could modify it to be 'on plan' for she and I. (We are doing Trim Healthy Mama) I thought it should be pretty easy and it was.How I modified it - I exchanged the sugar and condensed milk in the recipe for Erythritol (a sugar alcohol that you can use in place of sugar and it doesn't trigger the glycemic index) with a 1:1 substitution, and I used heavy cream in place of the condensed milk. (this is not sweetened condensed milk) Everything else in the pumpkin layer was the same. The topping is usually a yellow cake mix and I used the dry ingredients only of a low carb cake, made with nut flours. I sprinkled the dry cake mix on top of my pumpkin layer, and then drizzled a stick of melted butter over the mix and added chopped walnuts. It bakes in a 350 degree oven for almost an hour, depending on your oven.It turned out great, and I am so happy to have another family favorite recipe that I can enjoy, guilt free!Tomorrow marks two years since I started eating the Trim Healthy Mama way! It's doable and sustainable! Feel free to ask me questions!